INGREDIENTS
CHOCOLATE SHORTBREAD CRUST

• 1/2 cup (57 g) all-purpose flour
• 1/3 cup (57 g) white rice flour
• 1/3 cup (28 g) almond flour
• 1/3 cup (28 g) unsweetened cocoa powder
• 1/3 cup (57 g) Sugar In The Raw® sugar
• 1/4 tsp salt
• 5 tbsp (57 g) unsalted butter, room temperature

HOT COCOA CUSTARD

• 4 Eggland’s Best® egg yolks
• 1/2 cup (100 g) sugar
• 1/4 cup cornstarch
• ¼ tsp salt

INSTRUCTIONS

• Combine ricotta cheese, egg, parsley, garlic and salt in bowl.
• Pre-heat oven to 350°F.
• To make the crust, add all-purpose flour, rice flour, almond meal, cocoa powder, sugar, and salt into a bowl and whisk well.
• Add butter and mix together with your fingers until the butter is well incorporated and the mixture holds when squeezed together.
• Spread the mixture into a 9-inch tart pan and press it up the sides and on the bottom of the pan into an even layer.
• Dock the crust with a fork and bake for 15 minutes. Cool completely.
• To make the custard, add Eggland’s Best egg yolks, sugar, cornstarch, and salt to a mixing bowl and whisk for 5 minutes.
• It’ll be a bit tough in the beginning, but it will loosen up as you mix. Keep whisking until the mixture is pale yellow/white and thick.
• In a small saucepan, add milk, hot cocoa mix and vanilla and whisk over medium heat until the milk has scalded.
• Take ½ cup of the hot milk mixture and whisk it into the EB egg yolk mixture.
• Once it is well combined, add the mixture back into the saucepan with the milk.
• Heat this on medium high heat while whisking continuously.
• The pastry cream will thicken as the cornstarch is activated by the heat. It’ll take a few minutes, but you’ll know when it happens!
• Once the custard thickens, pour the custard through a sieve into a bowl. This will give you a nice smooth cream.
• Place a piece of plastic wrap directly on top of the cream to prevent a skin.
• Refrigerate the custard until cool.
• While the custard cools, make the meringue by adding the Eggland’s Best egg whites, sugar, vanilla, cream of tartar, and salt to a mixing bowl.
• Create a double boiler by bringing a small pot of water to a boil and placing the mixing bowl on top of the pot, making sure the bottom of the mixing bowl does not touch the water.
• Heat the EB egg whites while continuously stirring until they reach 170°F.
• Then whisk the mixture on high speed until the meringue reaches stiff peaks.
• To assemble the tart, whisk the cooled custard to loosen it up a bit and pour it into the crust.
• Spread the custard into an even layer.
• Top with dollops of meringue and gently spread it out. You can use a blowtorch to toast the top of the meringue or serve as is.